A (newly) gluten and dairy free girl with a hungry, anti-vegetable boyfriend and a loving family trying to make healthy food tasty

Tuesday, April 20, 2010

Tuna Pasta

There are not very many vegetables that my boyfriend, Stephen, will eat. There's onions, mushrooms, tomatoes, carrots, corn... yeah, that's all. So I have a tendency to cook these vegetables as much as I can for him. Well, this weekend, as I was finishing making dinner, he came in the kitchen and said, "Mushrooms? Again? I'm so tired of mushrooms!!!" Maybe I need to start grinding up vegetables and hiding them in a cheese sauce.

Cook noodles in well salted boiling water for 6-7 minutes. In large skillet, saute onions, garlic and mushrooms for 4-5 minutes, until mushrooms are browned. Season with salt and pepper. Add butter, and let it melt. Add flour and whisk it together with butter, cook for 2 minutes. Whisk in white wine, bring to simmer and let cook down for 2-3 minutes. Stir in half and half, salt and pepper, bring to simmer and let thicken for 4-5 minutes. Stir in tuna, frozen peas and drained noodles. Cook for 4 minutes, or until peas are warmed through. Top with parsley.